Preheat a large skillet over medium high heat and add olive oil.
Add the chopped onion and cook until it is translucent and starting to brown, about 7 minutes.
Reduce heat to medium and continue to cook, stirring frequently, until the onion is fully caramelized and dark brown.
Add the minced garlic, sliced chilis, minced ginger, cardamom seeds, cloves and cinnamon.
Cook an additional 2-3 minutes, stirring constantly.
Stir in the cumin, coriander, turmeric, garlic powder, cayenne, and water.
Add the beef pieces and stir until evenly coated.
Simmer over low heat, stirring every few minutes, until the beef is tender (about an hour).
Serve over rice or cauliflower rice and enjoy.
To cook in the Instant Pot use the saute function and follow the directions as written through step 7. Put the lid on and cook at high pressure for 45 minutes followed by a 10 minute natural pressure release.